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Chocolate Pavlova

Olga D

"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."
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Ingredients

2 h 50 m servings 402 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  3. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  4. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts


Per Serving: 402 calories; 20.5 g fat; 52 g carbohydrates; 5.1 g protein; 62 mg cholesterol; 133 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 26 Ratings

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Most helpful positive review

Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy a...

Most helpful critical review

I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and...

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Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy a...

This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie she...

I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and...

The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little befo...

This was easy, looked elegant and tasted great! Be careful to not overbeat the eggs and mold the sides high as it does spread. I let mine cool in the open oven for an hour then transferred to ...

Oh wow. This was a complete disaster. Not saying this isn't a great recipe, just that it was pretty hard for me, who has little experience with beating eggs, to get right. I beat the eggs for ...

This was fantastic. Everyone loved it and it has this very rich, distinguished, yet delicate flavor. I made it for a dinner party and it was very impressive. Do not over bake. (This was my one m...

Im a really professional chef and i bow down to this recipe!! it is absolutely devine!! it tastes sooo good, like a summers morning. I recommend this recipe to every one!!!

If you're used to a traditional Pavolva, then this will disappoint--the chocolate does cause it to spread a little, so the result doesn't have the same height, and it has a bit more of a chewy t...